信阳米酒微生物群落组成  

Composition of the microorganism colony in Xinyang rice wine

作　　者：李福荣[1] 

机构地区：[1]信阳师范学院生命科学学院,河南信阳464000

出　　处：《信阳师范学院学报（自然科学版）》2005年第1期52-53,70,共3页Journal of Xinyang Normal University(Natural Science Edition)

摘　　要：对 1 1家信阳市售米酒中的微生物群落组成进行了分离、鉴定 .其中酿酒酵母菌占绝对优势 ,其次是少根根霉菌和少量细菌 。The microorganism colonies in the rice wine produced in Xinyang were separated and identified. The results show that the predominate microorganism in the rice wine was Saccharo Sac.Cerevisiae . At the same time Rhizopus a rrhiz, some bacteria, and harmful microorganisms were also separated from the rice wine.

关 键 词：米酒 微生物 酿酒酵母菌 少根根霉菌 

分 类 号：Q93-331[生物学—微生物学]